Legal Representation
Attorney
Sang Ho Lee
USPTO Deadlines
Next Deadline
2112 days remaining
Section 8 (6-Year) Declaration Due (Based on registration date 2025-05-06)
Due Date
May 06, 2031
Grace Period Ends
November 06, 2031
Additional deadlines exist. Contact your attorney for complete deadline information.
Application History
16 events| Date | Code | Type | Description | Documents |
|---|---|---|---|---|
| May 6, 2025 | NRCC | E | NOTICE OF REGISTRATION CONFIRMATION EMAILED | Loading... |
| May 6, 2025 | R.PR | A | REGISTERED-PRINCIPAL REGISTER | Loading... |
| Mar 18, 2025 | NPUB | E | OFFICIAL GAZETTE PUBLICATION CONFIRMATION E-MAILED | Loading... |
| Mar 18, 2025 | PUBO | A | PUBLISHED FOR OPPOSITION | Loading... |
| Mar 12, 2025 | NONP | E | NOTIFICATION OF NOTICE OF PUBLICATION E-MAILED | Loading... |
| Feb 11, 2025 | NPUB | E | OFFICIAL GAZETTE PUBLICATION CONFIRMATION E-MAILED | Loading... |
| Feb 11, 2025 | PUBO | A | PUBLISHED FOR OPPOSITION | Loading... |
| Feb 5, 2025 | NONP | E | NOTIFICATION OF NOTICE OF PUBLICATION E-MAILED | Loading... |
| Jan 17, 2025 | GNEN | O | NOTIFICATION OF EXAMINERS AMENDMENT E-MAILED | Loading... |
| Jan 17, 2025 | XAEC | I | EXAMINER'S AMENDMENT ENTERED | Loading... |
| Jan 17, 2025 | GNEA | F | EXAMINERS AMENDMENT E-MAILED | Loading... |
| Jan 17, 2025 | CNEA | R | EXAMINERS AMENDMENT -WRITTEN | Loading... |
| Jan 17, 2025 | CNSA | O | APPROVED FOR PUB - PRINCIPAL REGISTER | Loading... |
| Jan 6, 2025 | DOCK | D | ASSIGNED TO EXAMINER | Loading... |
| Jul 17, 2024 | NWOS | I | NEW APPLICATION OFFICE SUPPLIED DATA ENTERED | Loading... |
| Jul 17, 2024 | NWAP | I | NEW APPLICATION ENTERED | Loading... |
Detailed Classifications
Class 029
Preserved, dried and cooked fruit and vegetables; Kimchi being a fermented vegetable dish; Processed vegetables and fruits; Preserved vegetables; Pickled peppers; Cooked stew dish consisting primarily of soybean paste and tofu (Doenjang-jjigae); Pickled vegetables; Canned or bottled vegetables; Cooked vegetables; Prepared side dish consisting primarily of vegetables
Class 030
Fermented soybean paste (Chonggug-jang); Spices; Fermented hot pepper paste with vinegar (cho-gochu-jang); Sauces; Chinese soybean paste (Chun-jang); Spicy sauce paste, namely, chili paste for use as a seasoning; Soya sauce; Fermented hot pepper paste (gochujang); Soya bean paste being a condiment; Seasoned bean paste; Marinade; Black soybean paste for noodle sauce (ja-jang); Tea-based beverages; Flour from cereals; Aromatic preparations for food being food flavorings other than essential oil; Powder seasonings; Cooked dish consisting primarily of stir-fried rice cake with fermented hot pepper paste (Topokki)
Class 035
Wholesale store distribution featuring soy sauce; Wholesale store distribution featuring sauce; Wholesale store distribution featuring seasonings; Wholesale store distribution featuring fermented hot pepper paste; Wholesale store distribution featuring tea; Wholesale store distribution featuring food in the nature of side dishes; Wholesale store distribution featuring preserved vegetables; Wholesale store distribution featuring kimchi (fermented vegetable dish); Wholesale store services featuring cooked dish consisting primarily of stir-fried rice cake with fermented hot pepper paste (Topokki)
Classification
International Classes
029
030
035